ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

·         Ensures cashiers are following all cash handling / reporting policies and procedures in retail. Maintains safes and all cash for the department, balancing deposits and safe balances per policy.

·         Supervises all FMHOC staff, coordinates training, and participates in all activities of the retail and production areas. Ensuring café menus, specials, and retail offerings are executed according to standards set by the Executive Chef.

·         Consistently ensures that retail operations are ready to open fifteen minutes before scheduled times to ensure time for pre-meal checks.

o   Works with executive chef to ensure Food is prepared to standard and ready to serve to the public

o   Oversees the pre-meal checks, making sure staff knows about all food items served against menus.

·         Maintains the appearance of the retail areas and all dining areas.

·         Ensure s that all JOLT HACCP records are complete and available for all quality and auditing purposes.

·           Lead by example in providing excellent service to staff, patients, and visitors.

·         Respond promptly and professionally to customer feedback, complaints, or special requests and follow up with executive chef and department director.

·         Promote a welcoming, friendly café environment that reflects the healthcare facility’s values.

·         Supervise, schedule, and train café employees in various roles.

·         Support staff engagement and foster teamwork between the café and kitchen

·         Track inventory, order supplies, and minimize waste to maintain cost efficiency.

·         Enforce all food safety, sanitation, and infection control standards in the retail café environment

·         Ensure compliance with DNV regulations, local health department guidelines, and HACCP procedures.